Buttermilk Sweet Alabama Pecanbread
A delightful Southern treat, this Buttermilk Sweet Alabama Pecanbread is rich, moist, and bursting with the warm, nutty flavor of pecans. The perfect dessert for any occasion!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pecans, finely chopped
- 1 1/2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Mix Wet Ingredients: In a large bowl, combine granulated sugar, brown sugar, beaten eggs, vegetable oil, and buttermilk until smooth.
- Add Dry Ingredients: Gradually mix in the self-rising flour and salt, stirring just until combined.
- Add Vanilla and Pecans: Stir in the vanilla extract and gently fold in the chopped pecans.
- Bake: Pour the batter into the greased baking dish, spreading it out evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool and Serve: Let the Pecanbread cool in the dish for about 15 minutes before slicing and serving. Enjoy!
Notes
- This Pecanbread can be stored at room temperature for up to 3 days or in the fridge for longer freshness.
- You can substitute the pecans with walnuts for a different twist!
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg